[Sca-cooks] WASHING butter

[Carol Smith]

Possibly, if you're using salted butter, washing would remove a fair amount of the salt, leaving the butter solids behind for use.  A lot of Scandinavian recipes call for unsalted butter, but slated keeps better.
NOTE: This is just a theory; I haven't tried it.

Regards,
Brekke
  ----- Original Message ----- 
  From: Mark Hendershott<mailto:crimlaw at jeffnet.org> 
  To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org> 
  Sent: Thursday, December 22, 2005 12:32 AM
  Subject: Re: [Sca-cooks] freezing butter


  At 09:26 PM 12/21/2005, you wrote:

  > > Somewhat related question.  I acquired a reprint cookbook originally
  > > published in 1939.  Some of the recipes for baked goods say to wash
  > > and dry the butter.  Is this significant?  Maybe 1939 butter
  > > (Swedish butter as it happens) needed cleaning?
  > >
  > > Simon Sinneghe
  > > Briaroak, Summits, An Tir
  > >
  >
  >Washing butter is a standard part of the butter making process, or should be,
  >as is letting it dry once you've washed it. In modern terminology, it would
  >be a rinse- trust me, you don't use soap ;-)
  >
  >Phlip
  >_______________________________________________
  Yeah, I was aware of that.  I was wondering why wash presumably 
  storebought butter.

  Simon


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